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Brown Sugar Cinnamon Biscuits, gluten-free

July 26, 2017

Wake up late on the weekend after a great date night and roll these up for the perfect brunch. Or make them with the kids for a weekend breakfast treat. These are rich biscuits, slightly sweet and full of cinnamon.

Preheat oven to 375oF. Lightly grease a baking sheet, or use parchment paper.

To make the dough, in a large bowl, combine flour, brown sugar, baking powder, xanthan (if using) and cream of tartar. Cut in vegan butter until mixture resembles coarse crumbs.

Mix in nondairy milk and vanilla. Knead in the bowl. If dough is too crumbly add in nondairy milk, 2 tablespoons at a time until dough is smooth, but not sticky.

In a small bowl mix together the cinnamon spread ingredients: vegan butter, cinnamon and brown sugar.

People freak out about rolling dough. Don’t do that! This is an easy-to-roll, forgiving dough. If it cracks for breaks you can gently press it together. Lightly oil two large sheets of wax or parchment paper. I recommend oiling your hands too when handling the dough. Place about half of the dough on the paper and cover it with the other sheet. Roll the dough into a large rectangle, 1/4 inch thick.

Edges can be trimmed to even sides and discarded dough can be added back in the bowl to use again.

Spread about 1/3 of cinnamon mixture evenly onto surface of dough. Start with a little and then add more as you go. You made need to scrape what you’ve spread to have enough to fill in the bare spots.

Pick up the edge closest to you and slowly roll it up tightly. Don’t worry if it splits or cracks, keep rolling! You can press the outside cracks together, if there are any.

Cut into 1-inch slices for bite-sized biscuits.

Place on prepared baking sheet. Repeat with the other half of the dough. Take the remaining rough from the cut edges and knead together and roll out. For this last batch, I trim the edges midway through the rolling, when it is still thick and add the trimmed edges back to the dough. I try to make a rectangle with neat edges with the last batch so I use up all the dough. Alternatively, you can make little cookies or shapes with the unused edges of dough.

Bake for 20 -30 minutes, or until lightly browned.

All ovens are different! Keep an eye on them during the baking cycle. When I bake on convection, the cooking is faster. When I used the conventional option, which I prefer, it takes longer, about 30 minutes. Makes about 24 biscuits.

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4 comments for “Brown Sugar Cinnamon Biscuits, gluten-free”

Marcia

May 15, 2014 at 5:59 pm

Hi!

I have been trying to wean my family off white flour and started using Bob Red Mill’s Gluten Free Flours. My family did not like it and said it had an after taste that ruined the dish. I have made chicken pot pie using gluten free flour and they do not like the taste. Any suggestions?

Bob’s gluten-free flour has garbanzo flour in it which can leave a bitter, beany after taste unless you use a lot of other flavors in the flour mix to overpower it. I have a pot pie recipe here: https://responsibleeatingandliving.com/?p=12497 and I use rice flour for the crust. And I recommend using beans in place of chicken. We have lots of gluten-free recipes on this site.

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